Bacon & Caramelised Onion Baked Eggs
Set the oven to preheat to 190°C / 375°F, with the wire rack in the centre of the oven.
In a large, oven-safe frying pan over medium heat, fry the bacon and onions, along with the salt and pepper, for about 10 minutes, or until the bacon is nice and crispy, and the onions begin to caramelise. Stir at regular intervals to prevent burning. When the bacon and onions are done, transfer the pan to a wooden chopping board, and allow to cool slightly.
In a large mixing bowl, whisk together the almond milk and eggs, until the mixture is light and frothy.
Once the pan has cooled slightly, carefully pour the eggs and almond milk over everything in the pan, taking care not to move the bacon and onions.
Place the pan in the oven for 25 minutes, or until the eggs are properly cooked and firm to the touch.
Allow the pan to stand for 5 minutes on the counter before slicing. Serve garnished with parsley.
6 slices thick-cut bacon, cut into small cubes
120g onions, chopped
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
85ml almond milk
10 large free-range eggs
1 tbsp fresh parsley, chopped (for garnish)